| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Zest and juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 2 teaspoons chopped capers
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh tarragon
- Kosher salt and freshly ground black pepper
- One 2- to 2 1/2-pound branzino or whole brook trout, fins trimmed, gutted and scaled
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 cloves garlic, crushed
- 1 lemon, sliced
- Kosher salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
Instructions
- For the Salmoriglio sauce: Whisk together the lemon juice and olive oil in a medium bowl. Add garlic, capers, herbs and lemon zest. The sauce should be loose in consistency with high-acid flavor. Season to taste with salt and pepper.
- For the fish: Preheat the grill for cooking over high heat (around 450 to 500 degrees F).
- Bring fish to room temperature, 30 minutes, then wrap fish briefly in paper towels to dry out skin, which will help keep the fish from sticking to the grill.
- Stuff the inside cavity of the fish with herbs, garlic and lemon slices, and sprinkle the cavity with salt and pepper. Brush the outside of the fish with olive oil, then sprinkle with salt and pepper. Brush a fish grill basket with oil or spray with nonstick cooking spray. Place fish in fish grill basket and secure shut. (If you don’t have a fish grill basket, place the fish between 2 wire cooling racks and secure the racks together with wire.)
- Place basket on the hottest part of the grill. Cook until the eye turns white and skin is charred, 6 to 8 minutes per side. Let rest 5 minutes.
- Place fish on a platter and dress with the Salmoriglio sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 549 |
| Total Fat | 48 g |
| Saturated Fat | 7 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 24 g |
| Cholesterol | 67 mg |
| Sodium | 491 mg |
Reviews
I give this a three star rating because of the fish itself. It’s the first time I’ve had it in my 65 years, and it had no flavor at all. If not for the sauce, I would give it a rating of one star. I can see that a non fish lover would like this fish because there is no flavor, but I love white fish, so it was very disappointing, especially since it was $18.99 per pound. The sauce was the only savior, 5 stars for that.
It was delicious!! Unfortunately where I bought the fish they didn’t clean it and was full of bones. Maybe next time I will use different type of fish. Any suggestions?
I will definitely try this recepie
Followed the recipe exactly except weather did not permit me to grill it outside. So I pan fried the whole branzino. Hubby thought it was the best fish dish I recently fixed. Very easy to do, quick and flavorful. the sauce took no time to make and literally took the dish over the top. Can’t wait to try it on the grill. Highly recommend. This recipe would be great with other types of mild fish too. Delicious.
Getting a whole fish is difficult in this area, but did grill some large fillets and made the sauce to go with it. It was amazing!
We’ve made this several times !
It is delicious and as good as any restaurant fish meal!
It is delicious and as good as any restaurant fish meal!
I have cooked this many times, but using red snapper as we don’t have branzino in my area. It is absolutely the perfect way to cook fish and it’s totally delicious!! Thank you Chef Zakarian ♥️
Delicious. The bones are as always an issue,but the overall dish was great. The sauce is easy and so aromatic. Great summer meal.
Omg!! So soooo good!
This was so easy and delicious!! Will make this again!! I will also use this sauce on other dishes.